Classic Yorkshire puddings
- Silvana Franco
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Serves 6
Easy
Prep: 10 mins
Cook: 30 mins
Plus chilling
A star rating of 4.5 out of 5.30 ratingsRate
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No roast is complete without a proper Yorkshire pud - here's how to make your own
Vegetarian
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Steak & roasted shallot pie with a mustard crust
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Ingredients
Nutrition
Units:
MetricUS
- 200g plain flour
- 3 eggs
- 300ml whole milk
- 2 tbsp olive oil
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Nutrition: per serving
-
kcal224
-
fat9g
-
saturates3g
-
carbs28g
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sugars3g
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fibre1g
-
protein9g
-
salt0.16g
low
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Method
-
step 1
Place the flour in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.
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step 2
Heat oven to 220C/200C fan/gas 7. Divide the oil between a 6-hole large muffin tin and heat in the oven for 5 mins. Tip the batter into a jug, then quickly pour into the heated tin. Bake for 25-30 mins until well risen and browned – make sure the puds are cooked all the way through.
RECIPE TIPS
ADD A KICK
Give your Yorkshires a kick by adding some freshly grated horseradish to the batter. You can make the batter a few hours ahead and keep it at room temperature.
Recipe from Good Food magazine, February 2011
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A star rating of 4.5 out of 5.30 ratings
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